Rating: 4.5 stars
254 Ratings
  • 5 star values: 193
  • 4 star values: 45
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 3

This is a nice version of the popular Italian pick-me-up dessert. The toffee candy in this recipe adds a delightful crunchiness to the smooth creamy whipped cream quality of an already perfect dessert.

Recipe Summary

additional:
1 hr
total:
1 hr 20 mins
prep:
20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.

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  • Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.

  • Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.

Nutrition Facts

434 calories; protein 4.1g; carbohydrates 42.7g; fat 28.4g; cholesterol 133.8mg; sodium 200.1mg. Full Nutrition
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